Lucky Charms pancakes!
Lucky Charms pancakes!
Triple Chocolate Cupcakes
Chocolate Sour Cream Cupcakes:
- 1.5 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 oz. bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1/4 cup unsweetened cocoa
- 1/2 cup boiling water
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 large eggs
- 4 oz semi-sweet chocolate, finely chopped
- 1/2 cup whipping cream, steaming hot
- 1/2 cup butter, room temperature
- 1/3 cup whipping cream
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1 pound confectioners sugar
- Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.
- Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.
- Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.
- To make ganache, place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.
- To make frosting, place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.
- To assemble, cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion. Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.
Fellow food blogger Monica at All You Can’t Eat recently made these Mini Nutella Cupcakes that looked so amazing that I wanted to make a batch myself. The only thing I left out was the icing since I didn’t have any cream cheese, but instead I decorated my cupcakes with flaked almonds and drizzled chocolate. Monica’s cupcakes (and everything else she makes as well!) look great. She’s a great person and her desserts also inspire me in my baking, so I suggest you check out her baking blog and the awesome food pictures she puts up!
The recipe I used was the same recipe which is found at Good Life Eats. What I love about this recipe is how easy and simple it is. The cupcakes are soft, fluffy and moist, and have a great amount of Nutella in them. Of course you could always change the quantities to match the flavour of your desire. Since this recipe makes almost 3 dozen cupcakes, they’re definitely suitable for a kids party, or a gathering for the Nutella Appreciation Society (if there is one!).
The frosting on Good Life Eats looks amazing, but I didn’t have the time or ingredients to make all three, which also explains why I resorted to the simple decorations of almonds and chocolate. Nevertheless, one day I will learn to pipe like that. Until then, enjoy the cupcakes!
Nutella Cupcakes (from Good Life Eats)
- 2/3 cup Nutella
- 1 cup all-purpose flour
- 1 1/2 cups cake flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cups butter, softened
- 2 1/2 cups buttermilk
- Flaked almonds
- 100g melted chocolate
- Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 180C.
- Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Sprinkle a few flaked almonds on top of each cupcake. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before drizzling the chocolate over the top.